Wednesday, 12 February 2014

Salmon Fishcakes with a red pepper sauce

As I love salmon and poached eggs came across this recipe in a old copy of Ultra Fit magazine that's puts them together with a yummy red pepper sauce, so had to recreate for myself.  So here we have a perfect meal of protein and omega 3 fatty acids from the fish.  More protein, low fat, Vitamins A, D and B from the eggs and red peppers are rich in Vitamin A, C, B6 which plays a vital role in a healthy immune system and brain function and are also high in lycopene and high in fibre.  Brightly coloured fruits and vegetables high in lycopene are said to lower your risk or some cancers. Peppers are also very low in calories around 45 so load your shopping basket up with red, green, orange and yellow peppers on your next visit :)


375g salmon fillet
200mls milk
500g potatoes, peeled and chopped (I actually used both king Edwards and a sweet potato, worked just as well)
half teaspoon cumin seeds (I didn't use on this occasion)
4 tablespoons olive oil (I used half extra virgin olive oil and half coconut oil)
4 spring onions, finely sliced
1 tablespoon chives, chopped
1 egg, beaten
2 slices Burgen Buckwheat & Poppy seed bread, made into fine breadcrumbs (I used Burgen Sunflower & Chia Seeded bread)
2 red peppers, de-seeded and halved
4 eggs poached

  • Steam the salmon in tin foil for 3 - 5 minutes or until cooked through.  Break the fillet into medium flakes and remove any skin or bones.
  • Next boil the potatoes until tender, drain and mash. Keep warm.
  • Meanwhile, heat a teaspoon of oil and fry the cumin seeds and spring onions for 2 - 3 minutes.
  • Now add the fish, chopped chives and spring onion mix to the potatoes.  Season with a little salt and pepper. When cool enough to handle, shape into 4 fishcakes.
  • Next dip the fishcakes into the whisked egg then breadcrumbs. Leave to rest in the fridge for 10 - 15 minutes.
  • While the fishcakes are resting make the red pepper sauce.  Grill the red peppers until charred then place in a food bag such as a freezer bag or wrap in cling film.  Leave for a few minutes, this hopefully will allow you to peel off the charred skin (warning be patient, to be honest I struggled with this a little but it was worth it!).  Blend the remaining pepper flesh for a smooth sauce consistency to your liking.  But aside till ready to serve.
  • Heat the remaining oil and cook the fish cakes for 4 - 6 minutes each side.  Serve with the red pepper sauce and top with a soft boiled poach egg.  I also served mine with some broccoli.  But would work well with a light fresh salad on the side for lunch or a different green vegetable such as asparagus.

Scrummy - ENJOY :)